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The Best Flaky Pie Crust Recipe

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The best homemade pie crust you will ever make!

This pie crust will make any pie 100 times better! The secret to why it’s so flaky is using butter and cream cheese.

In an effort to fully disclose, this recipe contains affiliate links for products I use. If you purchase something, I would receive a commission. For more information, please see my disclosure page.

No lard in your pie crust?

I know many long time pie makers might laugh, but honestly it tastes SO much better with cream cheese!

What kind of pies go well with these butter and cream cheese pie crust?

Honestly, all of them! Here are some of the pies I have made with this pie crust:

These are just the ones I have made, but this crust would also be great for a savory pie like a chicken pot pie.

How to make the Best Flaky Pie Crust

1 cup  butter

1 8oz package cream cheese

2 1/2 cup flour

1 Tbsp sugar

3-4 Tbsp cold water

Directions:

This flaky pie crust recipe makes about 2 9-inch round pie crusts.

First things first, cube the sticks of butter and the cream cheese, and add to a bowl.

a mixing bowl with cubed butter and cubed cream cheese

Then add the flour and sugar, and start cutting it into the butter & cream cheese cubes. I find this pastry blender makes quick work of this, but you can also use 2 forks (just takes longer).

adding flour to the mixing bowl, then using a pastry cutter or two forks to work the flour into the butter and cream cheese

Then add the water. With your hands, knead the dough until it is all uniform. Next, let this flaky pie crust dough rest in the refrigerator for about an hour. This is an important step that I used to skip for the longest time, and I realized this caused my pie crusts to sink inward if I pre-baked them before filling.

rolled out pie dough on a parchment paper lined with flour and a rolling pin beside it

Finally, you will roll out half the flaky pie crust dough to fit your pie pan using a rolling pin. I usually put my pie pan above my dough occaisionally as I roll it out so that I can see if it is rolled out enough to fit the pan.

a glass pie dish placed not the rolled out pie dough to ensure the dough is rolled out further than the dish is wide

Once it is large enough that it will clearly fit into your pan (see picture above), you are ready to get in into the pan. I have found that the easiest way to do this is to fold your dough in half ever so gently and then half again. This just makes lifting it off the parchment paper or floured surface easier without rips or tears. Then you place it in your pie and unfold.

the pie dough folded in half then half again and placed into a pie dish

After you unfold the dough, you can crimp the edges so it looks more finished.

the unfolded pie dough evenly placed into the ceramic pie dish

 

Voila! The other half of the pie can be used for the top of the pie, or a lattice top depending on what you like. Then bake your pie accordingly to your filling recipe or if you aren’t using a recipe I have found that 350 degrees fahrenheit for about 40 minutes will do the trick.

cherry pie filling added to the ceramic pie dish with the dough. Another pie dough rolled out sitting beside it to be used for the top of this cherry pie

Thanks for stopping by! If you enjoyed this recipe, please remember to share it to your favorite food board on Pinterest. THANKS! 🙂

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Flaky Pie Crust

This flaky pie crust is perfect for sweet dessert pies or savory pot pies. The secret to why it's so flaky is the use of butter and cream cheese.

Course Dessert
Cuisine American
Keyword flaky pie crust, pie crust
Servings 2 pie crusts
Calories 1407 kcal
Author Joanna Stephens

Ingredients

Ingredients:

  • 1 cup salted butter cubed
  • 1 8oz package cream cheese cubed
  • 2 1/2 cups all-purpose flour
  • 1 Tbsp granulated sugar
  • 3-4 Tbsp cold water

Instructions

Directions:

  1. In a large bowl, combine the butter and cream cheese. Then, add in the flour.

  2. Using a pastry blender or 2 forks, work the flour into the cubes of butter and cream cheese.

  3. Then, add in the sugar and mix again with your fork or pastry blender. Finally, add in the water. Start with 3 Tbsp of water and work it into your dough with your hands. If it's still too crumbly, add in 1 Tbsp of water as needed until the dough is coming together.

  4. Form the dough into a ball. Then, wrap your bowl and place it in the refrigerator for 1 hour.

  5. Split your dough into 2 equal sections and then roll the first one out on a floured parchment paper. Use your pie pan to eye how big you need your crust to be.

  6. Carefully place the pie dough into the pie pan. If you have any extra long spots, cut them off with a pizza cutter or butter knife.

  7. Fill the pie with your choice of filling. Then, use the other half of your pie dough to roll out and place on top. Bake for 35-40 mintues or what your recipe calls for.

Recipe Notes

If you like a crispy pie crust, pre-bake your pie dough for 12 minutes at 325 degrees Fahrenheit. 

To pre-bake, poke the pie dough with a fork on the bottom and sides. Then, place a parchment paper on top of the pie dough. Fill it with dried beans or pie weights. 

Nutrition Facts
Flaky Pie Crust
Amount Per Serving
Calories 1407 Calories from Fat 846
% Daily Value*
Fat 94g145%
Saturated Fat 59g369%
Cholesterol 245mg82%
Sodium 816mg35%
Potassium 194mg6%
Carbohydrates 125g42%
Fiber 4g17%
Sugar 6g7%
Protein 17g34%
Vitamin A 2836IU57%
Calcium 51mg5%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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